1 organic chicken breast
Pinch of pink Himalayan salt and black pepper
1 table spoon olive oil
1 table spoon coconut oil
1 large carrot
1/2 table spoon organic raisins
1 table spoon organic coconut yoghurt
Marinate chicken with salt, pepper and lemon juice for 1 hour before cooking. Preheat frying pan on medium with olive and coconut oils. Fry chicken on both sides until golden brown color.
Wash ad peel carrot. Shred medium size, add raising and coconut yoghurt and mix all together.
Serve chicken with carrot salad.